Olive Oil Brownie Sundae Delight

Never tried olive oil ice cream? Now’s your chance! Extra virgin olive oil adds a rich, fruity, and nutty depth to this ultra-creamy homemade treat. We take it up a notch with a luscious two-ingredient olive oil caramel sauce. It's made using Sweet Butter Infused Olive Oil and pure maple syrup. Serve it over warm brownies for the ultimate à la mode dessert.

Ingredients: 

Ice Cream: 

1 ½ cups whole milk 

1 ½ cups heavy cream

½ cup granulated sugar

½ cup light brown sugar 

5 egg yolks 

⅓ cup Family Reserve Picual Extra Virgin Olive Oil 

Olive Oil Caramel Sauce: 

⅓ cup Sweet Butter Infused Olive Oil 

⅓ cup chilled pure maple syrup 

4 brownie slices 

4 tablespoons shelled walnuts, chopped 

Fresh mint sprigs, for garnish 

Whipped cream topping, optional 

Directions:

Start by prepping your ice cream maker according to the manufacturer’s instructions. In a medium saucepan, whisk together the milk, cream, granulated sugar, and brown sugar. Warm over medium-low heat, whisking often, until the sugar fully dissolves—about 3 to 4 minutes. Remove from heat. In a large bowl, whisk the egg yolks and olive oil until the mixture is light and fluffy. Slowly pour in the warm cream mixture while whisking continuously until fully combined. Transfer the mixture to a sealed container and refrigerate overnight or until well chilled. Once cold, churn the mixture in your ice cream maker following the machine’s directions, then transfer to a sealed container and freeze until firm. While the ice cream sets, make the olive oil caramel by whisking olive oil and chilled maple syrup until smooth and slightly thickened. When you're ready to serve, place brownie slices in bowls, top with scoops of ice cream, drizzle with caramel sauce, sprinkle with chopped walnuts, and garnish with fresh herbs. Serves 4